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Recipe Step by Step
2g Fine salt
90g Icing sugar
30g Powdered almonds
50g Whole eggs
235g French white pastry flour
Almond Cream - 100G Per Large Yule Log
300g PATE D'AMANDE PROVENCE 70% 4KG
40g Powdered almonds
15g Corn starch
150g Whole eggs
200g Whole blueberries
Waina Vanilla Mousse - 100G Per Large Yule Log
200g Whole milk
400g Cream 35%
380g 15002 WHITE WAINA 35% BEAN 3KG
Chestnut Vermicelli - 100G Per Large Yule Log
250g Chestnut paste
150g Unsweetened chestnut puree
300g Chestnut cream
Opalys Spray Mix
350g OPALYS 33%
150g BEURRE DE CACAO
Fruit Spray Mix
1000g ABSOLU CRISTAL NAPPAGE NEUTRE
200g Blueberry pulp
Assembly and finishing
Pour the Waina mousse onto the shortbread with almond cream. Freeze.
Turn out, then spray with the Opalys spray mix.
Fill long, thin molds (mold ref. 1716.53 De Buyer) with the chestnut vermicelli mix, freeze, turn out and spray with the fruit spray mix.
Put a small amount of glaze on the shortbread and mousse, then add the chestnut vermicelli.
Defrost and cut into small logs of about 7.5cm.